Watermelon Panzanella Salad Recipe
This vibrant and refreshing Watermelon Panzanella Salad is a delightful twist on the traditional Italian bread salad, seamlessly blending the sweetness of juicy watermelon with the savory crunch of toasted baguette. Ideal as a light appetizer or a side dish for your summer gatherings, this recipe encapsulates the essence of seasonal ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baguette | 1, sliced into 4 pieces |
| Garlic powder | 1/2 teaspoon |
| Extra Virgin Olive Oil | 1/4 cup |
| Watermelon | 2 cups, diced |
| Cucumber | 1 cup, diced |
| Red onion | 1, finely chopped |
| Spinach | 1/2 cup, baby spinach if available |
| Balsamic Vinegar | 1/8 cup |
| Black olives | 1/8 cup, pitted and halved |
| Salt and Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 3g |
| Total Fat | 10g |
| Saturated Fat | 1g |
| Carbohydrates | 21g |
| Dietary Fiber | 2g |
| Sugars | 2g |
| Sodium | 150mg |
Preparation Steps
-
Preheat the Oven: Begin by preheating your oven to 220°C (425°F), ensuring it reaches the perfect temperature for toasting the bread.
-
-
Prepare the Bread: Cut the baguette into crouton-sized pieces. In a mixing bowl, drizzle the bread with olive oil and sprinkle the garlic powder. Toss well to ensure all pieces are evenly coated.
-
Toast the Bread: Spread the olive oil-coated bread on a baking sheet in a single layer. Place it in the preheated oven and bake for 8 to 10 minutes, or until the bread is crisp and golden brown. Keep an eye on it to prevent burning.
-
Cool the Bread: Once the bread is toasted to perfection, remove it from the oven and set aside to cool. The croutons will continue to crisp up as they cool.
-
Combine the Ingredients: In a large mixing bowl, add the diced watermelon, cucumber, finely chopped red onion, baby spinach, balsamic vinegar, and black olives. Season with salt and pepper to taste. Toss gently to combine all the ingredients, ensuring everything is evenly distributed.
-
Add the Croutons: Once the toasted bread has cooled, add it to the bowl with the other ingredients. Toss gently to combine again, being careful not to crush the watermelon or croutons.
-
Serve: Your Watermelon Panzanella Salad is now ready to serve! This salad is perfect as a quick weeknight side dish for dinner or as an appetizer for summer parties. Pair it beautifully with Tomato & Beetroot Soup and Pizza Pinwheels for a delightful meal.
Tips and Variations
- Add Protein: For a more filling option, consider adding grilled chicken or chickpeas.
- Herbs: Fresh basil or mint can be a fantastic addition to enhance the flavors of the salad.
- Vegan Option: This recipe is already vegetarian, but for a vegan twist, ensure the bread does not contain dairy.
Enjoy the bright flavors and textures of this Watermelon Panzanella Salad, a dish that brings together the heartiness of bread with the refreshing taste of summer produce, making every bite a celebration of culinary creativity!
